With the economy faltering, comfort foods are expected to be one of the biggest trends of the year, according to Bon Appetit.

Food historian Damon Lee Fowler says simple, home-cooked food reminds people of childhood. Comfort food, he says, ³makes them feel safe.² In the South, comfort foods may include biscuits with gravy or a hot casserole.

Those in Chicago may prefer a sizzling hot pizza or the famed Chicago dog.

Louisianians may feast on some crawfish pie or warm bread pudding.

³Most comfort food is culture- specific and ties people back to childhood in an elemental way,² Mr. Fowler said, adding that this seems to hold true even for those who didn¹t have the best childhood.

³There was some food that made us feel, well, if not exactly good, then safe,² he said.

Here are recipes that will add some zest to your comfort meal. Developed by Pace, they¹re easy and perfect for a weeknight dinner.

Monterey Chicken Tortilla Casserole

1 cup coarsely crumbled tortilla chips

2 cups cubed cooked chicken or cooked turkey

1 can (about 15 ounces) cream-style whole kernel corn

3Ž4 cup picante sauce

1Ž2 cup sliced pitted ripe olives

1Ž2 cup shredded cheddar cheese

Chopped green or red pepper

Tortilla chips

Layer crumbled chips, chicken, corn and picante sauce in 1-quart casserole.

Top with olives and cheese.

Bake at 350 F for 40 minutes or until hot. Top with peppers. Serve with tortilla chips.

Makes 4 servings.

Chipotle Chili

1 jar (16 ounces) chunky salsa

1 cup water

2 tablespoons chili powder

1 teaspoon ground chipotle chile pepper

1 large onion, chopped (about 1 cup)

2 pounds beef for stew, cut into 1Ž2-inch pieces

1 can (about 19 ounces) red kidney beans, rinsed and drained Shredded cheddar cheese (optional) Sour cream (optional) Stir salsa, water, chili powder, chipotle pepper, onion, beef and beans in a 31Ž2-quart slow cooker. Cover and cook on low for 8 to 9 hours for until the beef is fork-tender. Serve with cheese and sour cream, if desired. Makes 8 servings.

Two-Step Beefy Taco Joes

1 pound ground beef

1 can (103Ž4 ounces) condensed tomato soup

1 cup chunky salsa

1Ž2 cup shredded cheddar cheese

8 sandwich rolls, any variety

Brown ground beef in skillet. Pour off fat. Add soup and salsa. Heat through. Top with cheese. Serve on rolls. Makes 8 servings.

Mexican Four-Cheese Potatoes au Gratin

1 jar (16 ounces) Mexican Four-Cheese salsa con queso

3Ž4 cup chicken broth

1Ž4 cup heavy cream or half-and-half

3 medium potatoes, peeled and thinly sliced (about 3 cups) Stir queso, broth and cream together in medium bowl. Put half of potatoes in a 2-quart shallow baking dish. Pour half of queso mixture over potatoes.

Repeat with remaining potatoes and queso mixture.

Bake at 350 F for 50 minutes or until potatoes are tender. Let stand for 10 minutes. Makes 6 servings.

Mexi-Mac

1 pound ground beef

1 cup picante sauce

1 tablespoon chili powder

1 can (141Ž2 ounces) whole peeled tomatoes, cut up

1 cup frozen whole-kernel corn

3 cups cooked elbow pasta

1Ž2 cup shredded cheddar cheese

Sliced avocado

Sour cream

Cook beef in skillet until browned. Pour off fat. Add picante sauce, chili powder, tomatoes and corn. Heat to a boil. Cook over low heat 10 minutes.

Add pasta. Sprinkle with cheese. Cover and heat until cheese melts. Garnish with avocado and sour cream. Makes 4 servings.

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